TROPICAL VANILLA PUDDING SHOTS
Steps:
- Combine milk and pudding mix in a bowl and whisk or mix until smooth.
- Add rum, lime juice, and pineapple, and stir well.
- Fold in whipped topping. Once the mixture is smooth and uniform, divide it among 8 small cups.
- Place the cups in the refrigerator until ready to serve, at least 30 minutes.
- Garnish them with pineapple wedges and lime slices, if using. Enjoy with a spoon!
Nutrition Facts : Calories 90, Sodium 188 milligrams, Carbohydrate 15 grams, Protein 0.5 grams, Sugar 8.5 grams
VANILLA-BANANA PUDDING
Think of this as a quicker, stir-together version of traditional banana pudding - same great flavor but less fuss.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield 6 to 8 servings (about 6 cups)
Number Of Ingredients 8
Steps:
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to whisk until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
- Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
- One hour before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in 3/4 of the sliced bananas. Cover with plastic wrap and refrigerate for 1 hour. Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices.
TROPICAL PUDDING
From Cooking Light's 1991 Annual Cookbook. Quite different from those already posted. There is a chill time to allow the gelatin to set a bit but I have no idea how long that takes and this recipe did not state a time, so I did not factor that into prep or cook time.
Provided by the_cookie_lady
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over papaya juice nectar in a medium saucepan, and let stand for 1 minute.
- Add sugar and cook papaya mixture over medium heat, stirring constantly, until gelatin and sugar dissolve. Remove mixture from heat and stir in lime rind. Chill mixture until consistency of unbeaten egg white.
- Add plain yogurt, pineapple and coconut extract, stirring well. Spoon ½ c pudding mixture in 6 individual dessert bowls; set aside.
- Peel and slice mango, brushing each slice with the lime juice. Arrange slices evenly over pudding mixture. Serve chilled.
Nutrition Facts : Calories 89.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.8, Sodium 34.9, Carbohydrate 19.4, Fiber 0.9, Sugar 17.9, Protein 3.7
CARAMELIZED BANANA RUM BREAD PUDDING & CHOCOLATE RUM SAUCE
I couldn't resist this, it looks so appealing and so good. I found this online at joycesfinecooking.com. Allow time for setting which is 30 minutes.
Provided by Manami
Categories Dessert
Time 1h
Yield 1 baking dish, 8 serving(s)
Number Of Ingredients 17
Steps:
- BREAD PUDDING:.
- Preheat oven to 325°F.
- Brush 5 slices with butter and set aside.
- Break remaining bread up into bite size pieces.
- Brush a 10"x12-1/2" baking dish with butter.
- Combine eggs, milk, cream, sugar and spices in medium bowl.
- Whisk to combine and set aside.
- In a large skillet, heat butter or margarine and add sugar.
- Cook for 2-3 minutes, until golden caramel forms.
- Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
- Add rum remove from heat and cool.
- Arrange broken bread in baking dish and spoon bananas on top.
- Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
- Press bread down evenly and let stand for 30 minutes.
- Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
- CHOCOLATE RUM SAUCE:.
- Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
- Bottom of bowl should not be touching the water.
- Stir until smooth and serve warm with pudding.
- Enjoy!
Nutrition Facts : Calories 511.3, Fat 33.7, SaturatedFat 19.9, Cholesterol 238, Sodium 207.3, Carbohydrate 40.5, Fiber 1.6, Sugar 31.4, Protein 9.4
TROPICAL BREAD PUDDING
Make and share this Tropical Bread Pudding recipe from Food.com.
Provided by Normaone
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Butter a shallow 2-quart casserole.
- Preheat oven to 300°F.
- In a large mixing bowl, beat eggs with milk, pineapple, 1/2 cup coconut, vanilla, rum, sugar and salt.
- Mix in bread cubes.
- Spoon into prepared dish and top with remaining cup coconut.
- Bake pudding 1 hour.
- Serve warm with whipped cream, vanilla ice cream or a custard sauce.
Nutrition Facts : Calories 212, Fat 6.3, SaturatedFat 3.9, Cholesterol 89.8, Sodium 246.7, Carbohydrate 31.5, Fiber 1.3, Sugar 18.1, Protein 7.5
ISLAND BREAD PUDDING
A tropical bread pudding that is just delicious. Made it for mother's day as part of a Hawaiian theme, and my family loves it. Even my husband who doesn't care for traditional bread pudding asks for a double batch so we can have leftovers. I have a hard time finding the pineapple-coconut nectar sometimes, but I find any tropical nectar will work.
Provided by kadiprimo
Categories Dessert
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Spray inside of 4 or 5 quart slow cooker with butter-flavored cooking spray.
- In a large bowl, combine bread cubes, pineapple, and dried tropical fruit.
- In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.
- Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3-4 hours. Check to make sure sides do not burn.
Nutrition Facts : Calories 350.2, Fat 11.9, SaturatedFat 9.3, Cholesterol 77.4, Sodium 221.4, Carbohydrate 55.7, Fiber 0.4, Sugar 54.1, Protein 3.1
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